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Pressure Cooker Cranberry Sauce
Tangy-sweet homemade cranberry sauce is great as a jam-like spread, topping for desserts, filling for pastries, glaze for meat, or extra flavor for yogurt/smoothie!

Cuisine: American
Serving: 1 cup
  • 12 ounces (340 g) cranberries
  • 2 ½ teaspoons (12 g) orange zest from a 270 g large orange
  • ¼ cup (65 ml) freshly squeeze orange juice from a 270 g large orange
  • Optional: 2 tablespoons (30 ml) maple syrup or honey
  • Pinch of salt (0.36 g)
  • White Sugar, roughly ½ cup – 1 cup, (115 g – 152 g) - Use 40% - 70% of the total cranberries weight
  1. Wash the Cranberries: Remove the stems. Rinse cranberries under cold running water. Discard the soft, discolored & wrinkly ones.
  2. Pressure Cook the Cranberries: Combine 2 tbsp (30ml) maple syrup and ¼ cup (65 ml) orange juice and pour into the pressure cooker. Add 2 ½ teaspoons (12 g) orange zest and place 10oz (280g) cranberries into the pressure cooker. Reserve the other 2oz (60g) cranberries. Close lid and pressure cook at High Pressure for 1 minute + 7 minutes Natural Release. Open lid carefully.
  3. Make the Cranberry Sauce: Turn heat to medium (Instant Pot: Click cancel and Sauté button). Stir and break the cranberries with a wooden spoon. Add in the remaining cranberries and ½ cup (115g) of white sugar. Stir and the heat will instantly melt the sugar to form a thick cranberry sauce. Add a pinch of salt. Taste and add more sugar if desired.
  4. Serve: Serve cold or warm with your favorite dish (see beginning of post for ideas) :)
Doubling This Recipe: Do not fill more than half way full as cranberry sauce can be foamy. Always use Natural Release method for this recipe.

White Sugar Substitution: Sweeteners such as maple syrup or honey

Consistency: Add water on medium heat to adjust the cranberry sauce's thickness.

Fridge: up to 10 -14 days
Freezer: 1 -2 months for best quality
Recipe by Pressure Cook Recipes at